Italian Pot Roast

By pattie_d

Ingredients

• Prep: 20 minutes
• Cook: 9 to 10 hours (low) or 4-1/2 to 5 hours (high)
• 1 3-pound boneless beef chuck pot roast
• 1 teaspoon garlic salt
• 1 teaspoon fennel seed, toasted and crushed
• 1/2 teaspoon ground black pepper
• 2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
• 3 medium carrots, halved lenthwise and bias-sliced in 2-inch lengths (1-1/2 cups)
• 1 large onion, cut into thin wedges (1 cup)
• 1 26-ounce jar pasta sauce
• 2 to 3 cups hot cooked penne pasta
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• Grated Parmesan cheese (optional)

Details

Servings 4

Preparation

Step 1

1. Trim fat from roast. In a small bowl, combine garlic salt, fennel seed, and pepper; rub into roast on all sides. In a 5- or 6-quart slow cooker, combine fennel, carrot, and onion. Place roast on top. Pour pasta sauce over roast in cooker.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

3. Reserve one-third of the roast and 2 cups of the sauce; store as directed below. Toss pasta with parsley. Serve remaining roast and sauce over hot pasta mixture. If desired, sprinkle with Parmesan cheese. Makes 4 servings and reserves.

To store reserves: Chop reserved roast (about 2 cups). Place beef and reserved sauce in separate airtight containers. Seal and chill for up to 3 days.

nutrition facts
Servings Per Recipe 4 servings + reserves Calories 535, Total Fat (g) 13, Saturated Fat (g) 4, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 1, Cholesterol (mg) 134, Sodium (mg) 944, Carbohydrate (g) 47, Total Sugar (g) 14, Fiber (g) 6, Protein (g) 55, Vitamin C (DV%) 15, Calcium (DV%) 7, Iron (DV%) 42, Starch (d.e.) 2, Other Carbohydrates (d.e.) 1, Lean Meat (d.e.) 7, Percent Daily Values are based on a 2,000 calorie diet